Mozzarella, Belfiore

As one of the pioneers of fresh Italian-style "Fior di Latte" (fresh mozzarella in water) in America, Belfiore remains a family-owned operation. The art of making mozzarella has always been delicate and temperamental. Curds are stretched when still hot and then formed into small balls and stored in fresh, filtered water. Meant to be eaten within days, the cheese is perfect for sandwiches, sliced onto pizza or as an appetizer alongside tomatoes and basil.